Cooking with Susie Q

15 years ago

While at work this past week, several co workers and I got into a heated argument about the elusive Whoopie pie.  Is chocolate for the Whoopie Pie purists?  I know, such a deep subject to ponder.  We came up with some favorites of all of ours.  I hadn’t heard of, nor had I tried before this weekend-the Banana Whoopie pie. 
Thank you to Candy for the suggestion-she says they are one of her and her family’s personal favorites.  I made these this weekend and they became another one of my and my family favorites.  Yumm.  Thanks Candy!
Thanks to the others-they came up with the Pumpkin and the Oatmeal and others-I couldn’t include them all.  If you think that a Whoopie pie only comes in chocolate-Let me open your eyes.  Enjoy!

Banana Whoopie pie
4-1/2 cups flour
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 cup shortening
2 cups sugar
2 eggs
2 cups mashed ripe bananas
1/2 cup sour milk or buttermilk
1 tsp. vanilla

  Directions:  In a large bowl – combine the flour, salt, baking powder, and baking soda; mix well and set aside. In a separate large bowl, cream the shortening and sugar together. Add the eggs, mashed bananas, buttermilk, and vanilla and beat thoroughly. Beat in the dry ingredients. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets, 2-1/2 “ apart. Bake at in a preheated oven at 375° for 10 to 12 minutes, or until the cookies spring back when pressed lightly in the center. Remove from the cookie sheets to wire racks or white paper towels. Cool completely before spreading with the filling.

Filling
2 egg whites
2 tsp. vanilla
4 T. flour
4 T. milk
4 cups confectioner’s sugar
1-1/2 cups vegetable shortening

Directions: Preparation -Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Thoroughly mix in the beaten egg whites. To make the whoopie pies – Take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.

Oatmeal Whoopie Pie
2 cups packed brown sugar
3/4 cup butter
2 eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 cups quick cooking oats
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3/4 cup shortening

Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners’ sugar. Beat in the shortening and remaining 1 cup confectioners’ sugar. Beat until light.

Pumpkin Whoopie Pie
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 1/2 cups canned cooked pumpkin
FILLING
1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners’ sugar
2 teaspoons vanilla extract

 Directions:    In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake at 400 degrees F for 10-11 minutes. Remove to wire racks to cool.
For filling, combine the flour and salt in a saucepan. Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened. Cover and refrigerate until completely cooled.
In a mixing bowl, cream shortening, confectioners’ sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.
Keep writing, have a great week, and we’ll talk more next time.  Please contact me at Susie cooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine  04730.